The aim of the study was to estimate the influence of addition of Ginkgo biloba extracts purposed from green and yellow leaves on oxidative stability of lipids in boiled dough pockets filled with meat and stored in refrigerated conditions (4±1°C). Oxidation process was monitored through determination of peroxide value, anizidine value and TBARS index. Besides, the sensory analysis was made using profile method while odour, flavour, colour, consistency and juiciness was taken into consideration. It was found, that addition of antioxidants in diverse extent affected formation of both primary, as well as secondary products of lipids oxidation and changes of researched indexes were variable. It was also found, that plant extracts did not affect the colour, consistency and juiciness, as well as they did not evoke hay and foreign odour and flavour. Application of extracts of Ginkgo biloba leaves in production of boiled dough pockets filled with meat have positive effect on stabilization of lipids fraction and desirable odour and flavour samples stored in cooling conditions.